Learn how to achieve the perfect cooking of turkey, Iberian pork cheeks or suckling pig through nine spectacular, traditional and creative recipes.

With this series of videos you will learn to make classic recipes like you have never made before:

The pressing technique will save you a cooking step and the consequent shrinkage that always occurs when cooking the product. It will also help you to get the desired shapes from your culinary creations.

By applying the temperatures and times used by Tony Botella you will achieve uniform cooking of many ingredients, without them ever being overcooked or raw.

You will understand how to recognize the latest trends in terms of cooking doneness, ranging from methods that completely cook the product to others that leave them barely cooked but with all the flavor.

You will also be able to fully extract the meat juices from a product and take advantage of it in a thousand ways.

 And all this is accompanied by 9 delicious, traditional and creative recipes thanks to the knowledge of expert chef Tony Botella.

Who is it for?

This online course is aimed at both professionals and gastronomy enthusiasts who want to discover the exciting world of sous vide cooking.

Anyone who has started in the theoretical aspect of sous vide cooking  will benefit from Tony Botella’s recipes.  At Scoolinary, we recommend looking at the course “Sous vide cooking technique: what, how and why”.

And to complete the experience you can do the sous vide cooking courses of other types of meat or fish:

Sous vide international dishes

Sous vide cooking: fish and seafood

Necessary Materials

Equipment for sous vide cooking (we recommend you take the course to understand the technique and subsequently, acquire the material)

• Vacuum packing machine
• Cooking bags
• Mixed oven and/or thermo circulating bain marie
• Blast chiller or inverted bain marie